Strengthen the technical knowledge and skills of your galley crew in areas on menu planning, requesting ingredients/supplies and meal preparation.
Duration: 3 days at 6 hours per day
Learning type: Face-to-face training with demonstration and hands-on cooking
Key learning points:
- Galley hygiene and food safety including HACCP principles
- Personal hygiene
- Maintaining galley equipment and facilities
- Waste management
- Supply ordering, inventory and menu planning
- Cooking and meal preparation
- Garrets system on stocktaking and ordering system
Update and improve the technical skill set and knowledge base of your galley crew in areas on menu planning, requesting ingredients/supplies, preparation of healthy meals and baking breads.
Duration: 3 days at 6 hours per day
Learning type: Face-to-face training with demonstration and hands-on cooking
Key learning points:
-
Galley hygiene and food safety including HACCP principles
-
Personal hygiene
-
Maintaining galley equipment and facilities
-
Supply ordering, inventory and menu planning
-
Cooking and meal preparation
-
Basic baking of bread and desserts
Enhance the technical knowledge and skills of your galley crew in areas on menu planning, preparing and cooking healthy food and requesting ingredients / supplies within budget.
Duration: 5 days at 5 hours per day
Learning type: Face-to-face training with lecture/discussion, demonstration and experimental learning. Course assessment includes written examination and practical performance.
Key learning points:
-
Food safety including HACCP principles
-
Personal hygiene
-
Waste management including Marpol Annex V familiarization
-
Food and nutrition
-
Requesting ingredients and supplies
-
Menu planning
-
Basic baking of bread and desserts
-
Cooking and meal preparation
Refine the technical skill set and knowledge of your galley crew in areas on menu planning, preparing and cooking healthy food from the Spanish and Mediterranean Cuisine incl. requesting ingredients / supplies within budget.
Duration: 5 days at 5 hours per day
Learning type: Face-to-face training with lecture/discussion, demonstration and experimental learning. Course assessment includes written examination and practical performance.
Key learning points:
-
Food safety including HACCP principles
-
Personal hygiene
-
Waste management including Marpol Annex V familiarization
-
Food and nutrition
-
Requesting ingredients and supplies
-
Menu planning
-
Cooking dishes from the Spanish and Mediterranean Cuisine
-
Basic baking of bread and desserts
Strengthen further the technical knowledge and skills of your galley crew in areas on menu planning, preparing and cooking healthy food from the European Cuisine incl. requesting ingredients / supplies within budget.
Duration: 5 days at 5 hours per day
Learning type: Face-to-face training with lecture/discussion, demonstration and experimental learning
Key learning points:
-
Food safety including HACCP principles
-
Personal hygiene
-
Menu planning
-
Cooking Russian, Ukrainian, Polish, Greek, Turkish, Scandinavian and Dutch dishes
